The Naptime Chef by Kelsey Banfield

Author:Kelsey Banfield
Language: eng
Format: epub
Publisher: Running Press

naptime stopwatch

10 minutes prep time

20 minutes cook time

makes 4 servings

8 medium leeks

1 tablespoon unsalted butter

2½ cups chicken stock, plus more as needed

4 (6- to 8-ounce) salmon steaks, skin removed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1. Trim off the roots and dark green leaves of the leeks, leaving the soft white and light green parts. Slice each leek in half lengthwise. Then, slice each half into 1-inch half-moon shapes and place them in a bowl of lukewarm water. Use your fingers to swish the leeks around in the water vigorously, loosening the dirt caught within the layers. Let the leeks sit for 5 minutes. Scoop the leeks out of the dirty water, drain the bowl and refill it with clean water. Repeat the leek rinsing process again until the water remains clean. Place the clean leeks on a clean kitchen towel and thoroughly pat them dry.

2. Melt the butter in a large sauté pan over medium heat. Swirl the pan so that the butter covers the bottom entirely. Increase the heat to medium-high, add the leeks to the warm butter, and sauté until they are tender and slightly translucent, about 10 minutes.

3. Slowly pour in the chicken stock until it just covers the leeks. If you need a little more stock then the 1½ cups called for, add more in ¼ cup increments. Place the salmon steaks on top, making sure they are not touching. Sprinkle the steaks with salt and pepper.

4. Bring the stock to a light simmer. Place the lid on the pan and cook the salmon for 8 minutes. After that, check the salmon for doneness by flaking a small piece of the top with a fork. If the salmon is still raw inside, continue poaching for 1 to 2 more minutes, keeping a close eye on the fish.

5. Divide the leeks among 4 plates. Serve one salmon steak on top of each bed of leeks.

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